Insalata di Fagioli e Tonno

(Or Salad of White Bean and Tuna)

Don’t things just sound fancier if you say their foreign name? I wish someone asked me what I had for lunch, then I can say fagioli e tonno instead of beans and canned tuna. But in spite it’s fancy name, this dish is down-to-earth, super easy to prepare, and made with ingredients that you probably already  have in your kitchen.

This simple Italian salad is bursting with protein from the cannellini beans and tuna, and for added nutrients, I served it on top of some spinach.

Insalata di Fagioli e Tonno

(original recipe from Saveur)

1/2 cup cannellini beans
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (I used a Tangerine balsamic vinegar from Boston Olive Oil Co. but traditionally, red wine vinegar is used)
1 clove garlic, minced
salt and pepper, to taste
pinch of red pepper flakes
1/2 can tuna in olive oil
1 cup fresh spinach

Whisk together the oil, vinegar, and garlic, then combine with the beans, salt and pepper, and red pepper flakes. Pour the beans mixture on top of a bed of spinach, and top with chunks of tuna. Serve immediately.

Insalata de Fagioli e Tonno

This was a great lunch; it was filling yet I don’t feel weighed down. The cannelini beans lend a creamy texture to the whole dish, and the tuna packed in olive oil tastes more elegant than the light tuna in water pouches that I usually buy. The mild tangerine vinegar also adds a subtle citrus flavor to the whole dish. Next time I will garnish with a squeeze of lemon juice too to add more freshness.

Do you have a go-to salad recipe made with ingredients you always keep on hand?


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